Spiced Oatmeal with Pan-Roasted Fruit
There is a significant difference between mushy fruit and fruit that has been caramelized in its own sugars. This method balances the chew of the grain against the heat of warm spices.
Steel-cut is non-negotiable for texture.
Rolled oats will dissolve too quickly under heat, whereas steel-cut retain a distinct bite even after twenty minutes of simmering.
- Heavy-bottomed saucepan
- Cast-iron skillet
- Wooden spoon
What goes in.
- 1/2 cupsteel-cut oats
- 1 3/4 cupswater
- 2firm apples or pears, cored and cubed
- 1 tbspunsalted butter
- 1/2 tspground cinnamon
- 1 tbspmaple syrup
- pinchsea salt
Dry-pan searing
Add the fruit to the hot butter and leave it undisturbed for two minutes before stirring. This allows the sugars to hit the heat and turn deep amber rather than simply steaming the fruit.
The method.
Start the oats
Bring the water and salt to a boil in the saucepan. Stir in the oats, turn the heat to low, and cover.
Simmer
Let the oats cook for 20 minutes. Do not stir often; you want the starch to release slowly.
Sear the fruit
While the oats simmer, melt butter in the skillet over medium-high heat. Add the fruit and cinnamon. Sauté until the edges are brown and the fruit is tender but not collapsing.
Glaze
Drizzle the maple syrup over the fruit. Let it bubble and thicken for 30 seconds, coating every piece.
Assemble
Spoon the cooked oats into bowls and top with the warm fruit mixture, scraping the syrup from the pan over the top.
Other turns to take.
Nutty Crunch
Add a handful of toasted walnuts or pecans to the skillet during the final minute of cooking the fruit.
Citrus Brightness
Finish the fruit with a teaspoon of fresh orange zest stirred in right before removing from the heat.
When it doesn't go to plan.
If the oats look too thick, add an extra tablespoon of hot water at the very end to loosen the consistency.
Keep the fruit pieces uniform in size so they cook at the same rate.
Use a cast-iron skillet for the fruit to ensure the high heat necessary for proper caramelization.
The ones that keep coming up.
Can I use rolled oats instead?
Yes, but they will be ready in about 7 minutes. Adjust the simmer time accordingly.
What if the fruit burns?
Lower your heat immediately. If the pan looks dry, add a small splash of water to lift the brown bits from the bottom.
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